Journal of Food Science

© Institute of Food Technologists

Cover image for Vol. 82 Issue 3

March 2017

Volume 82, Issue 3

Pages 567–839

  1. Content

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. ESSAY
    5. INDUSTRIAL APPLICATION BRIEFS
    6. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    7. FOOD CHEMISTRY
    8. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    9. FOOD MICROBIOLOGY AND SAFETY
    10. HEALTH, NUTRITION, AND FOOD
    11. SENSORY AND FOOD QUALITY
    12. TOXICOLOGY AND CHEMICAL FOOD SAFETY
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      Cover Caption

      Version of Record online: 10 MAR 2017 | DOI: 10.1111/1750-3841.13484

  2. ISSUE INFORMATION

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. ESSAY
    5. INDUSTRIAL APPLICATION BRIEFS
    6. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    7. FOOD CHEMISTRY
    8. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    9. FOOD MICROBIOLOGY AND SAFETY
    10. HEALTH, NUTRITION, AND FOOD
    11. SENSORY AND FOOD QUALITY
    12. TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Issue Information - TOC (pages 567–568)

      Version of Record online: 10 MAR 2017 | DOI: 10.1111/1750-3841.13483

  3. ESSAY

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. ESSAY
    5. INDUSTRIAL APPLICATION BRIEFS
    6. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    7. FOOD CHEMISTRY
    8. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    9. FOOD MICROBIOLOGY AND SAFETY
    10. HEALTH, NUTRITION, AND FOOD
    11. SENSORY AND FOOD QUALITY
    12. TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Nicolas Appert 2016 Award Winner Essay (pages 569–570)

      Version of Record online: 10 MAR 2017 | DOI: 10.1111/1750-3841.13481

  4. INDUSTRIAL APPLICATION BRIEFS

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. ESSAY
    5. INDUSTRIAL APPLICATION BRIEFS
    6. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    7. FOOD CHEMISTRY
    8. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    9. FOOD MICROBIOLOGY AND SAFETY
    10. HEALTH, NUTRITION, AND FOOD
    11. SENSORY AND FOOD QUALITY
    12. TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Industrial Applications of Selected JFS Articles (pages 571–572)

      Version of Record online: 10 MAR 2017 | DOI: 10.1111/1750-3841.13482

  5. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. ESSAY
    5. INDUSTRIAL APPLICATION BRIEFS
    6. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    7. FOOD CHEMISTRY
    8. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    9. FOOD MICROBIOLOGY AND SAFETY
    10. HEALTH, NUTRITION, AND FOOD
    11. SENSORY AND FOOD QUALITY
    12. TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Mycotoxin Contamination of Rice in China (pages 573–584)

      Xiang Dong Sun, Ping Su and Hong Shan

      Version of Record online: 30 JAN 2017 | DOI: 10.1111/1750-3841.13631

    2. You have free access to this content
      Functional Applications of Lignocellulolytic Enzymes in the Fruit and Vegetable Processing Industries (pages 585–593)

      Sazzad Hossen Toushik, Kyung-Tai Lee, Jin-Sung Lee and Keun-Sung Kim

      Version of Record online: 2 FEB 2017 | DOI: 10.1111/1750-3841.13636

  6. FOOD CHEMISTRY

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. ESSAY
    5. INDUSTRIAL APPLICATION BRIEFS
    6. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    7. FOOD CHEMISTRY
    8. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    9. FOOD MICROBIOLOGY AND SAFETY
    10. HEALTH, NUTRITION, AND FOOD
    11. SENSORY AND FOOD QUALITY
    12. TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Physical Properties and Volatile Composition Changes of Cooked Sausages Stuffed in a New Casing Formulation Based in Surfactants and Lactic Acid During Long-Term Storage (pages 594–604)

      Chao-Hui Feng, Cheng Li, Juan Francisco García-Martín, Pradeep Kumar Malakar, Yue Yan, Yao-Wen Liu, Wei Wang, Yun-Tao Liu and Yong Yang

      Version of Record online: 9 FEB 2017 | DOI: 10.1111/1750-3841.13641

    2. Effect of Different Solvents on the Measurement of Phenolics and the Antioxidant Activity of Mulberry (Morus atropurpurea Roxb.) with Accelerated Solvent Extraction (pages 605–612)

      Jiufang Yang, XiaoQun Ou, Xiaoxu Zhang, ZiYing Zhou and LiYan Ma

      Version of Record online: 22 FEB 2017 | DOI: 10.1111/1750-3841.13638

    3. Effect of Salt and Ethanol Addition on Zein–Starch Dough and Bread Quality (pages 613–621)

      Brennan M. Smith, Scott R. Bean, Gordon Selling, David Sessa and Fadi M. Aramouni

      Version of Record online: 2 FEB 2017 | DOI: 10.1111/1750-3841.13637

    4. Antioxidant Extracts from Acorns (Quercus ilex L.) Effectively Protect Ready-to-Eat (RTE) Chicken Patties Irrespective of Packaging Atmosphere (pages 622–631)

      Valquíria C. S. Ferreira, David Morcuende, Silvia H. Hérnandez-López, Marta S. Madruga, Fábio A. P. Silva and Mario Estévez

      Version of Record online: 13 FEB 2017 | DOI: 10.1111/1750-3841.13640

    5. Effect of Extraction Method on the Oxidative Stability of Camelina Seed Oil Studied by Differential Scanning Calorimetry (pages 632–637)

      Henok D. Belayneh, Randy L. Wehling, Edgar B. Cahoon and Ozan N. Ciftci

      Version of Record online: 9 FEB 2017 | DOI: 10.1111/1750-3841.13652

    6. Saponin Profile of Wild Asparagus Species (pages 638–646)

      Sara Jaramillo-Carmona, Rocío Rodriguez-Arcos, Ana Jiménez-Araujo, Sergio López, Juan Gil, Roberto Moreno and Rafael Guillén-Bejarano

      Version of Record online: 2 FEB 2017 | DOI: 10.1111/1750-3841.13628

    7. Bioactive Components and Antioxidant Capacity of Fruits from Nine Sorbus Genotypes (pages 647–658)

      Maja Mikulic-Petkovsek, Boris Krska, Biljana Kiprovski and Robert Veberic

      Version of Record online: 9 FEB 2017 | DOI: 10.1111/1750-3841.13643

  7. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. ESSAY
    5. INDUSTRIAL APPLICATION BRIEFS
    6. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    7. FOOD CHEMISTRY
    8. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    9. FOOD MICROBIOLOGY AND SAFETY
    10. HEALTH, NUTRITION, AND FOOD
    11. SENSORY AND FOOD QUALITY
    12. TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Encapsulation of Beta-carotene in Lipid Microparticles Stabilized with Hydrolyzed Soy Protein Isolate: Production Parameters, Alpha-tocopherol Coencapsulation and Stability Under Stress Conditions (pages 659–669)

      Thais C. Brito-Oliveira, Camila V. Molina, Flávia M. Netto and Samantha C. Pinho

      Version of Record online: 9 FEB 2017 | DOI: 10.1111/1750-3841.13642

    2. Effects of Size and Stability of Native Fat Globules on the Formation of Milk Gel Induced by Rennet (pages 670–678)

      Jie Luo, Yuhan Wang, Huiyuan Guo and Fazheng Ren

      Version of Record online: 10 MAR 2017 | DOI: 10.1111/1750-3841.13649

    3. Effect of Chitosan Physical Form on Its Antibacterial Activity Against Pathogenic Bacteria (pages 679–686)

      Nury Ardila, France Daigle, Marie-Claude Heuzey and Abdellah Ajji

      Version of Record online: 31 JAN 2017 | DOI: 10.1111/1750-3841.13635

    4. Characteristics and Rheological Properties of Polysaccharide Nanoparticles from Edible Mushrooms (Flammulina velutipes) (pages 687–693)

      Wenhang Wang, Cong Li, Guanhua Du, Xiuling Zhang and Hongjie Zhang

      Version of Record online: 8 FEB 2017 | DOI: 10.1111/1750-3841.13626

    5. Advantage of Eu3+-Doped Polystyrene Microspheres Compared with Colloidal Gold Used in Immunochromatographic Assays for the Detection of Melamine in Milk (pages 694–697)

      Yiwei Tang, Hong Zhang, Xiuying Liu, Evan Trofimchuk, Shaolong Feng, Tao Ma, Xue Gao, Shubing Fang and Xiaonan Lu

      Version of Record online: 13 FEB 2017 | DOI: 10.1111/1750-3841.13654

    6. Structural, Thermal, Physical, Mechanical, and Barrier Properties of Chitosan Films with the Addition of Xanthan Gum (pages 698–705)

      Maria de Morais Lima, Lucia Cesar Carneiro, Daniela Bianchini, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze, Carlos Prentice and Angelita da Silveira Moreira

      Version of Record online: 20 FEB 2017 | DOI: 10.1111/1750-3841.13653

    7. Preparation and Characterization of an Olive Flounder (Paralichthys olivaceus) Skin Gelatin and Polylactic Acid Bilayer Film (pages 706–710)

      Ka-Yeon Lee and Kyung Bin Song

      Version of Record online: 9 FEB 2017 | DOI: 10.1111/1750-3841.13650

  8. FOOD MICROBIOLOGY AND SAFETY

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. ESSAY
    5. INDUSTRIAL APPLICATION BRIEFS
    6. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    7. FOOD CHEMISTRY
    8. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    9. FOOD MICROBIOLOGY AND SAFETY
    10. HEALTH, NUTRITION, AND FOOD
    11. SENSORY AND FOOD QUALITY
    12. TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Comparison of the Antimicrobial and Sanitizer Resistance of Salmonella Isolates from Chicken Slaughter Processes in Korea (pages 711–717)

      So Youn Youn, Ok Mi Jeong, Byung Kook Choi, Suk Chan Jung and Min Su Kang

      Version of Record online: 8 FEB 2017 | DOI: 10.1111/1750-3841.13630

    2. Rapid Cell-Based Assay for Detection and Quantification of Active Staphylococcal Enterotoxin Type D (pages 718–723)

      Reuven Rasooly, Paula M. Do and Bradley J. Hernlem

      Version of Record online: 30 JAN 2017 | DOI: 10.1111/1750-3841.13634

    3. Characterization of Antibiotic Resistance Genes from Lactobacillus Isolated from Traditional Dairy Products (pages 724–730)

      Huiling Guo, Lin Pan, Lina Li, Jie Lu, Laiyu Kwok, Bilige Menghe, Heping Zhang and Wenyi Zhang

      Version of Record online: 9 FEB 2017 | DOI: 10.1111/1750-3841.13645

    4. Antimicrobial Activities of Phenolic Extracts Derived from Seed Coats of Selected Soybean Varieties (pages 731–737)

      Rajaa Abutheraa, Navam Hettiarachchy, Geetha Kumar-Phillips, Ronny Horax, Pengyin Chen, Ruben Morawicki and Young Min Kwon

      Version of Record online: 8 FEB 2017 | DOI: 10.1111/1750-3841.13644

    5. Salmonella Inactivation During Extrusion of an Oat Flour Model Food (pages 738–743)

      Nathan M. Anderson, Susanne E. Keller, Niharika Mishra, Shannon Pickens, Dana Gradl, Tim Hartter, Galen Rokey, Christopher Dohl, Brian Plattner, Stuart Chirtel and Elizabeth M. Grasso-Kelley

      Version of Record online: 13 FEB 2017 | DOI: 10.1111/1750-3841.13629

    6. Physiological Changes of Surface Membrane in Lactobacillus with Prebiotics (pages 744–750)

      Mingfang Pan, Kishore K. Kumaree and Nagendra P. Shah

      Version of Record online: 15 FEB 2017 | DOI: 10.1111/1750-3841.13608

    7. The Potential Source of B. licheniformis Contamination During Whey Protein Concentrate 80 Manufacture (pages 751–756)

      Siti Norbaizura Md Zain, Rod Bennett and Steve Flint

      Version of Record online: 30 JAN 2017 | DOI: 10.1111/1750-3841.13633

  9. HEALTH, NUTRITION, AND FOOD

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. ESSAY
    5. INDUSTRIAL APPLICATION BRIEFS
    6. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    7. FOOD CHEMISTRY
    8. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    9. FOOD MICROBIOLOGY AND SAFETY
    10. HEALTH, NUTRITION, AND FOOD
    11. SENSORY AND FOOD QUALITY
    12. TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Structural Characterization and Antifatigue Effect In Vivo of Maca (Lepidium meyenii Walp) Polysaccharide (pages 757–764)

      Weimin Tang, Lu Jin, Lianghua Xie, Juqing Huang, Nan Wang, Bingquan Chu, Xulin Dai, Yu Liu, Rui Wang and Ying Zhang

      Version of Record online: 23 FEB 2017 | DOI: 10.1111/1750-3841.13619

    2. Comparison of Immunomodulatory Effects of Fresh Garlic and Black Garlic Polysaccharides on RAW 264.7 Macrophages (pages 765–771)

      Min Li, Yi-Xi Yan, Qing-Tao Yu, Yong Deng, Ding-Tao Wu, Ying Wang, Ya-Zhong Ge, Shao-Ping Li and Jing Zhao

      Version of Record online: 14 FEB 2017 | DOI: 10.1111/1750-3841.13589

    3. Curcumin Protects Against Intestinal Origin Endotoxemia in Rat Liver Cirrhosis by Targeting PCSK9 (pages 772–780)

      Yu Cai, Di Lu, Yanting Zou, Chaohui Zhou, Hongchun Liu, Chuantao Tu, Feng Li, Lili Liu and Shuncai Zhang

      Version of Record online: 14 FEB 2017 | DOI: 10.1111/1750-3841.13647

    4. Inhibitory Effects of Red Wine on Lipid Oxidation in Fish Oil Emulsion and Angiogenesis in Zebrafish Embryo (pages 781–786)

      Haiyan Sun, Yulin Zhang, Yixiao Shen, Yongchao Zhu, Hua Wang and Zhimin Xu

      Version of Record online: 9 FEB 2017 | DOI: 10.1111/1750-3841.13651

    5. Purple Sweet Potato Attenuate Weight Gain in High Fat Diet Induced Obese Mice (pages 787–793)

      Ronghui Ju, Shujuan Zheng, Hongxia Luo, Changgang Wang, Lili Duan, Yao Sheng, Changhui Zhao, Wentao Xu and Kunlun Huang

      Version of Record online: 30 JAN 2017 | DOI: 10.1111/1750-3841.13617

  10. SENSORY AND FOOD QUALITY

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. ESSAY
    5. INDUSTRIAL APPLICATION BRIEFS
    6. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    7. FOOD CHEMISTRY
    8. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    9. FOOD MICROBIOLOGY AND SAFETY
    10. HEALTH, NUTRITION, AND FOOD
    11. SENSORY AND FOOD QUALITY
    12. TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Asians’ Facial Responsiveness to Basic Tastes by Automated Facial Expression Analysis System (pages 794–806)

      Ruicong Zhi, Lianyu Cao and Gang Cao

      Version of Record online: 31 JAN 2017 | DOI: 10.1111/1750-3841.13611

    2. Effect of Vitamin D3 Fortification and Saskatoon Berry Syrup Addition on the Flavor Profile, Acceptability, and Antioxidant Properties of Rooibos Tea (Aspalathus linearis) (pages 807–817)

      Jennifer Grant, Donna Ryland, Cara K. Isaak, Suvira Prashar, Yaw L. Siow, Carla G. Taylor and Michel Aliani

      Version of Record online: 13 FEB 2017 | DOI: 10.1111/1750-3841.13646

    3. Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum) (pages 818–824)

      Janaína Madruga Morais Ferreira, Bruna Marcacini Azevedo, Valdecir Luccas and Helena Maria André Bolini

      Version of Record online: 9 FEB 2017 | DOI: 10.1111/1750-3841.13632

    4. A Natural Experiment: Using Immersive Technologies to Study the Impact of “All-Natural” Labeling on Perceived Food Quality, Nutritional Content, and Liking (pages 825–833)

      Rebecca Liu, Neal H. Hooker, Efthimios Parasidis and Christopher T. Simons

      Version of Record online: 8 FEB 2017 | DOI: 10.1111/1750-3841.13639

  11. TOXICOLOGY AND CHEMICAL FOOD SAFETY

    1. Top of page
    2. Content
    3. ISSUE INFORMATION
    4. ESSAY
    5. INDUSTRIAL APPLICATION BRIEFS
    6. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE
    7. FOOD CHEMISTRY
    8. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY
    9. FOOD MICROBIOLOGY AND SAFETY
    10. HEALTH, NUTRITION, AND FOOD
    11. SENSORY AND FOOD QUALITY
    12. TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Effect of Proteolysis with Alkaline Protease Following High Hydrostatic Pressure Treatment on IgE Binding of Buckwheat Protein (pages 834–839)

      Chaeyoon Lee, Wonhui Lee, Youngshin Han and Sangsuk Oh

      Version of Record online: 26 JAN 2017 | DOI: 10.1111/1750-3841.13627

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